In a mixing bowl, beat the egg with a whisk and stir in the creamer. In a separate bowl, combine all the dry ingredients. Stir the wet ingredients into the dry ingredients and mix out any lumps. In a small saucepot, add half an inch of vegetable oil and heat to 375 degrees. Remove the core from the peaches (skin can be left on or removed) and cut each peach into six or eight even pieces, depending on the size of the peach. Dredge the peaches in the 1⁄4 cup dredging flour and dip the peach wedges into the batter until they are evenly coated. Fry until golden brown, approximately one to two minutes. When golden brown, remove and place on a clean towel to remove any excess grease. Garnish with a pinch of sugar.

Notes

Chef's Tip: For a dessert or a special holiday treat, dip in chocolate.